It all started around the 16th century. Cortez arrived on the North American continent with his Spanish conquistadors. They didn’t care much for the fermented mezcal wine served to them. However, the Spanish introduced copper stills to the population. Enter the distilling process. Then onwards to Tequila, Jalisco, Mexico. Located in a valley west of Guadalajara in Jalisco, Mexico, the town made a name for themselves by distilling Blue Agave. Even though a variety of succulents in Mexico produce mezcal, only one delivers the nectar to distill Tequila. Blue Agave grows in the highland region. Indeed, the unique growing conditions contribute to a larger size and sweeter tasting agave. In contrast, agave grown in the lowland regions taste and smell more herbal. In Mexico, the law protects the production of Tequila. The rule states Tequila is only Tequila if it is made within Jalisco. Additionally, the law limits production to regions in the states of Guanajuato, Michoacan, Nayarit, and Tamaulipas. However, the same ingredients distilled anywhere else cannot be labeled Tequila. I'm not sure that I would recommend indulging quite this early in the morning. Maybe at lunchtime - lose the afternoon
Any newbies to Tequila could try Vivir, on sale a a few places including waitrose. It’s amazing. One of the best I’ve tasted - and I. Know. My. Tequila! https://www.masterofmalt.com/tequila/vivir/vivir-tequila-anejo-tequila/
